This was a perfect sandwich paired with a few chips for one weekend afternoon. Egg salad is pretty easy to make. If you have made it before you probably know that there is no need to really measure the ingredients. Just chop up the hard-boiled eggs, add mayo and a small amount of mustard, and then season with salt and pepper to taste. I did measure mine this time, just so you have something to start with. You can adjust it to your liking.
8 hard-boiled eggs, chopped
1/2 cup mayo
1 T. mustard (you can use regular or Dijon)
Salt and Pepper, to taste
I also added:
2 green onions, cut into small pieces
1 celery rib, cut into small pieces
How to Make Perfect Hard Cooked Eggs:
1. Very fresh eggs can be difficult to peel. Buy and refrigerate your eggs a week to 10 days in advance of cooking them to make the peeling process easier. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
2.Place the eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling.
3. Remove pan from burner; cover. Let eggs stand in hot water – about 15 minutes for large eggs, 12 minutes for medium eggs; or 18 minutes for extra large eggs.
4. Cool slightly (just until cool enough to touch) under cold running water. Peel while running under warm water. **Hard-cooked eggs are easiest to peel just after cooling. Cooling causes the egg to contract slightly in the shell.
Tutorial from Feels Like Home
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